Watermelon, Tomato Salad with Fresh Mint, Crumbled French Feta and Toasted Almonds

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4 stars from 2 ratings of Watermelon Salad

Recently, my town participated in a project funded by a collaborative volunteer organization dedicated to creating a healthier community. This grant program was also supported by my local farmer's market, who work tirelessly to promote local farms and encourage residents to eat locally.

The project provided funds for area chefs to conduct cooking demonstrations focused on foods that are in season.

I was asked to conduct a demo and decided to show people a few of my favorite summer salads perfect for picnics, buffets and large gatherings.

Here is the salad I made first........

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Don't toss out the watermelon rind. Make some rind pickles. Check out :www.thebittenword.com for a great recipe.
Don't toss out the watermelon rind. Make some rind pickles. Check out :www.thebittenword.com for a great recipe. | Source

Prep Time

Prep time: 20 min
Ready in: 20 min
Yields: Serves six to eight people

Ingredients

  • 8 cups seedless watermelon, 1 1/4 inch chunks
  • 3 pounds vine ripe cherry tomatoes in assorted colors, sliced in half
  • 1 teaspoon fleur de sel or coarse kosher salt
  • 5 Tablespoons olive oil
  • 1/2 fresh lemon, juiced
  • 3-4 Tablespoons fresh mint, chopped
  • 6 cups fresh arugula or watercress
  • 1 cup feta or french feta, crumbled
  • 1/2 cup sliced almonds, toasted
  • salt and pepper to taste
  1. Toss arugula with 1 Tablespoon of olive oil and lemon juice. Season with salt and pepper and place onto platter.
  2. Combine watermelon and tomatoes in a large bowl. Sprinkle with 1 teaspoon of salt, toss and let stand for 10 minutes.
  3. Add 4 Tablespoons of olive oil and most of the mint. Season with salt and pepper. Place on top of arugula.
  4. Sprinkle crumbled feta and almonds atop watermelon. Sprinkle the remainder of the chopped mint on top of the salad and serve.
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How To Chiffonade

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Master the Art of Cheesemaking.

Homemade Living: Home Dairy with Ashley English: All You Need to Know to Make Cheese, Yogurt, Butter & More
Homemade Living: Home Dairy with Ashley English: All You Need to Know to Make Cheese, Yogurt, Butter & More

Making your own cheese can be a very rewarding craft. This book has beautiful photographs to inspire and encourage you to try. Need a little bit more encouragement? Grab a friend and sign up for a cheese-making class.

 
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What's Your Favorite Way To Eat Watermelon? 6 comments

Claudia Tello profile image

Claudia Tello 4 years ago from Mexico

I would have never thought of putting watermelon in a salad but this looks great, very fresh and juicy. I am looking forward to try it. Nice recipe, voted interesting and useful.


billybuc profile image

billybuc 4 years ago from Olympia, WA

Well, I like watermelon and almonds, so I would most likely eat this. :) Nice job of putting this together; the instructions are great and the hub is visually appealing.


alifeofdesign profile image

alifeofdesign 4 years ago from New Hamphire Author

Hello Claudia Tello,

It is a wonderful combination with the sweet watermelon and the tangy feta. I do hope that you make it. Thanks for stopping by.


alifeofdesign profile image

alifeofdesign 4 years ago from New Hamphire Author

Hi billybuc, As I mentioned to Claudia, the different flavors are so nice together, but the various textures are equally nice. I think it surprises people when you combine such ingredients, but it works. Best-


Suzie ONeill profile image

Suzie ONeill 4 years ago from Lost in La La Land

Sounds good! I'm going to have to take this recipe for a test drive!


alifeofdesign profile image

alifeofdesign 4 years ago from New Hamphire Author

Let me know, Suzie, how you like it! It's a perfect salad for this time of year here in NE - it's been super hot. Also, any excuse to eat french feta is okay with me -yum!

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